Description
Delicious and healthy muffins made with overripe bananas, carrots, and spinach or kale.
Ingredients
Scale
- 2 large eggs
- 1 cup mashed overripe banana (or unsweetened applesauce)
- 1 cup grated carrots
- 1 cup loosely packed spinach or kale
- ¼ cup oil (melted coconut or avocado)
- ¼ cup maple syrup or honey
- 1 teaspoon vanilla extract
- 2 teaspoons apple cider vinegar
- 1 cup white whole wheat flour (or gluten-free flour)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ cup cocoa powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ cup chocolate chips (or to taste)
Instructions
- Preheat your oven to 350°F and line a 12-hole muffin tin with liners.
- Blend the eggs, mashed banana, grated carrots, spinach or kale, maple syrup or honey, oil, apple cider vinegar, and vanilla extract until smooth.
- Add the flour, baking soda, baking powder, cocoa powder, cinnamon, and salt in the blender and process until just mixed.
- Stir in the chocolate chips.
- Pour the batter into the prepared muffin tin, filling each liner about ¾ full.
- Bake for 20-22 minutes or until a toothpick comes out clean.
- Cool in the pan for about 5 minutes and then transfer to a wire rack to cool completely.
Notes
- These muffins are a great way to use up overripe bananas and incorporate veggies!
- Store in an airtight container for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg